Mushroom Jalapeno Matzo Ball Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From patis table; really good recipes on this blog; good instructions too. Ingredients:
1 tablespoon parsley, minced |
1/4 teaspoon nutmeg |
4 eggs |
1 tablespoon club soda |
1 jalapeno, minced |
1/3 cup oil |
1 cup matzo meal |
1 onion, diced |
1 carrot, diced |
1/2 lb mushroom, sliced |
2 jalapenos, minced |
1 stalk celery, diced |
2 garlic cloves |
1/2 teaspoon paprika |
10 cups chicken broth |
1 teaspoon oil |
Directions:
1. In stock pot heat oil add onions ,carrots and celery.
2. Add garlic, jalapeno. paprika.
3. Add mushrooms; sweat down.
4. Add broth.
5. Simmer 30 minutes.
6. Meanwhile make balls mixture; combine egg, oil, and water.
7. Mix into dry ingredients.
8. Let set in refrigerator while soup is simmering.
9. Make balls size of walnut and drop into simmering soup.
10. Cover.
11. Cook 30 more minutes; do not uncover.
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